Crostini Bianchi-Ricotta and Anchovy Canapes
I am so lucky to have this as the first recipe of the project. I have been dreading this blogging idea because I may be a pretty fair cook, but I don’t consider myself a good writer. So, I ask your sufferance with my style and understand that the point is just the food.
I haven’t posted my bio yet, so I thought I would give you a little background. My husband and I have been married 22 years and for the first 15 people were always telling us that we should open a restaurant. We finally did. It is a unique place for our area. We have a deli, Italian grocery, and a café. We also do a lot of catering. There are 3 owners, Michael, Becky and myself. Michael, my husband, is the people person. He is the one everyone comes to see. Becky, my sister, handles all of the financials and most of the management pieces. I am responsible for all of the recipes and a lot of the computer work. We all have our strengths and weaknesses, but we balance out pretty well.
With this recipe the hardest part was not changing anything. When I am creating a recipe for the store, I always start with 4 or 5 that sound promising and then I combine the parts until I end up with something that I really like. When I first read the recipe, I saw that it called for 8 anchovies. I started to cut it back, but realized that I had to be true to Marcella’s recipe, so I followed it exactly. We have a new brand of anchovies that we just started carrying at the store. The brand is Agostino Recca. I am so glad that I had these. They are so mellow compared to other brands that I have used. When I combined all of the ingredients I was amazed at how good it tasted. The ingredients are simple, ricotta, butter, anchovies, EVOO, and freshly ground black pepper. The quality of the ingredients really shine in this recipe. I toasted the bread (Fazio’s Italian sliced bread, for those of you in the St. Louis area). I then sliced off the crusts, cut the slices in half and then half again, and then covered them with the ricotta mixture. My only regret when making these was that we didn’t have any company over to eat them.
Okay, so this wasn’t so hard, maybe I will get used to it!